Greek Yogurt Sorbet Recipe

This recipe comes Janet Fletcher’s new yogurt-centric cookbook aptly named Yogurt (Ten Speed Press), which contains recipes inspired by the culinary traditions of Greece, Turkey, Lebanon, Syria, Iran, India, and beyond.


Photo by Eva Kolenko

Greek Yogurt Sorbet
Serves 6

When sweetened and churned in an ice-cream maker, Greek yogurt tastes like lemon cheesecake. Serve it with summer fruits, fresh or cooked; with fruit pies, cobblers, and crisps; or blanketed with a warm fruit sauce. I love it with fresh apricots or peaches dotted with butter and brown sugar, then broiled until they begin to caramelize. And with or without the fruit, a drizzle of honey never hurts.

4 cups whole-milk Greek yogurt
¾ cup granulated sugar
¼ cup light corn syrup
2 tablespoons light brown sugar, sieved to eliminate lumps
1 ½ teaspoons vanilla extract
¼ teaspoon kosher salt

In a bowl, whisk together all the ingredients. Chill well, and then freeze in an ice-cream maker according to the manufacturer’s directions. Transfer to a lidded storage container, cover, and freeze for at least 1 hour to firm. At serving time, remove the sorbet from the freezer. If it is hard or icy, let stand at room temperature until soft enough to scoop. Put a generous scoop in each of 6 serving dishes.

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